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3 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion cut into wedges
4 medium potatoes peeled
4 medium carrots pared, cut up
1 cup water
1 cup tomato ketchup
1 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon dry mustard
2 teaspoons salt
1 tablespoon cornstarch (optional)
2 tablespoon water
Brown ribs in vegetable oil; place in crock pot with onions, potatoes and carrots. Mix next 8 ingredients and pour over ribs and vegetables. Cover and cook on LOW for 8 to 10 hours. Thicken with cornstarch mixed with water, if desired.
This recipe yields 4 servings.
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